Step 2: The Easy Part

As Filipino as it gets, this is legit. If you can make this, you're IN.

There are so many variations to this recipe, every family has their own. My own mother doesn't remember her recipe half the time, I had to pull teeth to get it out of her. I hope you enjoy the basic recipe I have here, and go on to experiment with your own flavors of adobo. For more reference on what this is, here's a link.

This is an easy way to cook chicken, with almost no mess, no fuss, and no work. It can be paired with any kind of staple starch you like, I prefer the classic Jasmine Rice I am accustomed to eating. Chicken adobo creates its own sauce, which I like to drizzle over my rice. The nice thing about it is I can cook a lot and it will last me a long time. The vinegar helps preserve the chicken, and it can always be reused with a nice stir-fry of leftovers.

Step 1: Ingredients

Most of these amounts are to taste, if you have a lot of chicken, I would include a cup of water. From these ingredients you can add anything, you can change the chicken to beef, pork, or fish; some people add garlic to the mix; or you can add more spices.